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Eggplants stuffed with tuna and mushrooms

Look that I like stuffed eggplants, they combine well with almost any ingredient. Today I prepared eggplants stuffed with tuna and mushrooms And at home they’ve only been able to say that they were very rich, because it really was.

I like to eat the whole eggplant and my husband just the stuffing. Depending on how you prepare the eggplant will become more or less soft and will be easier to eat. Eggplant can be prepared in the microwave, making the outside harder, or it can be cooked on fire in a pan with water and so the eggplant is softer and can be eaten perfectly whole. The only thing to consider in the latter case is to drain the eggplants well so that afterwards they do not remain watery.

If you want to try some other recipe for stuffed eggplants on our website you have several delicious recipes such as these eggplants stuffed with shrimp and egg, some eggplants stuffed with the menorcan, eggplants stuffed with meat or the aubergines stuffed with curry.

Eggplants stuffed with tuna and mushrooms
A perfect combination of fish and vegetables for the whole family to enjoy.

Cuisine: Spanish
Type of recipe: Vegetables
Rations: 4
Preparation time:
Cooking time:
Total time:
  • 2 eggplants
  • 30 gr. olive oil
  • 150 gr. onion
  • 1 clove garlic
  • 4 tablespoons homemade fried tomato
  • 130 gr. mushrooms
  • 130 gr. canned tuna (2 small cans)
  • 1 teaspoon basil
  • salt
  • pepper
  • grated cheese
  1. Start by preparing eggplants in the microwave or cooking them in water. To do this cut the eggplants in half lengthwise and make a few cuts in the pulp.
  2. If we make them in a microwave salt and pour a drizzle of oil. Put into the microwave and schedule 8 minutes at maximum power. The cooking time will depend on the size of the eggplant and the power of the microwave so you have to control the cooking point of the eggplant and add minutes if necessary. It should be soft so that we can extract the pulp with ease.
  3. If we make them ON FIRE cook in boiling salted water for about 15 minutes until soft. Drain and allow to cool. Once cold remove the pulp of the eggplants with a spoon and reserve it leaving half a centimeter thick approximately so that the eggplants are in the shape of a boat. Book.
  4. Put the oil into the jar and heat for 1 minute, temperature 120ºC, speed 2.
  5. Pour the chopped garlic and onion and program 7 minutes, temperature 120ºC, speed 1-S.
  6. Then chop for 10 seconds at speed 5.
  7. Add eggplant pulp and chop 10 seconds at speed 5.
  8. Incorporate the champignons clean and cut into quarters.
  9. Add tomato, basil and salt and pepper to taste. Cook 5 minutes, temperature 110ºC, speed 2.
  10. Pour the tuna into the jar and mix 5 seconds at speed 3.
  11. Place the eggplants with the skin down in a baking dish.
  12. Spread the filling on the eggplants and on top of each eggplant sprinkle grated cheese.
  13. Gratin a few minutes in the oven until the cheese melts and begins to brown.

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